Recipes

Soups

Beef and Beer Chili

Chili is one of America's favorite lunch or dinner entrees -- especially during the winter months. Served with cornbread, it really hits the spot. I happen to be a "hot" spice lightweight, so you'll need to add extra chili powder, cayenne pepper, or jalapeno if you want a hotter chili.

Ingredients:

2 teaspoons canola oil

1 pound beef top round (such as London broil), trimmed of fat and cut into 1/4-inch cubes

1 cup finely chopped onion

2 teaspoons minced or chopped garlic

1 teaspoon paprika

2 to 3 teaspoons chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano flakes

14 1/2 ounce can Mexican-style stewed tomatoes (or similar)

1 cup light or non-alcoholic beer (beef broth or water can be substituted)